MORE POLENTA FOR THE SOUP KITCHEN ENJOY DAN:

BAKED POLENTA FOR THE LADIES IN THE SOUP KITCHEN by CHEF DAN:
Serves 10 Flameware casserole from Robbie@CookonClay.com

POLENTA

1-1/2-cups yellow cornmeal
5 cups water
1/2-teaspoon salt
1/4-teaspoon white pepper

INGREDIENTS:
1 pound spicy turkey sausage
1 teaspoon olive oil
1/4-cup parmesan cheese
1 (26 oz) jar garden-style spaghetti sauce
2 cups shredded mozzarella cheese.

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Bring water, salt and pepper to a boil.
2. Slowly add cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta into a Flame ware casserole dish.
5. Bake uncovered for 20 minutes.
6. Meanwhile in a skillet, cook sausage in oil over medium-heat for about 5 minutes.
7. Add spaghetti sauce and cook for 5 more minutes.
8. Spread over polenta; sprinkle with mozzarella cheese.
9. Bake for 12 -15 minutes longer or until the cheese is melted.
10. Let rest 15 minutes.

ENJOY DAN: BON-APPETITE!!